Ingredients:
3 tablespoons unsalted butter |
1 cup broken vermicelli |
1/2 medium onion -- diced |
6 cups chicken stock |
3 cups quinoa |
2 tablespoons olive oil |
1 medium onion -- peeled and julienne |
4 cloves garlic -- peeled and minced |
2 teaspoons Spanish paprika |
1 teaspoon ground cumin |
4 medium bell peppers -- red and yellow, roasted, peeled, seeded and julienne |
2 medium poblano chiles -- roasted, peeled, seeded and julienne |
1 cup chicken stock -- see * note |
6 large chorizo links |
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Preparation / Directions:
* Note: See the "White Chicken Stock" and "Brown Chicken Stock" recipes which are included in the "Two Hot Tamales" recipe collection.
Preheat grill or broiler.
Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden-brown. Add onion and sauté a few more minutes until onion is soft and begins to turn golden. Add Chicken Stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
Heat olive oil in a large sauce pot over medium heat. Add julienne onions and sauté 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens. Adjust with salt and pepper.
Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.
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